Spiced Sage and Cheese Scones
It is full on spring here in England and my small herb garden is back into life this year as well.
Herbs are available all year round from grocery stores but I believe homegrown ones add an extra touch of warmth and flavor to every day dishes.
This is a recipe which celebrates the arrival of this year’s herb season. These scones are made with a big pinch of chilli powder, turmeric powder and yellow mustard powder along with chopped sage.
It pairs beautifully with any chutney or soup but you can simply serve them with some soft salted butter. They are delightful!
- Plain flour – 250 g
- Chili powder – ¼ teaspoon
- Turmeric powder – one pinch
- Yellow mustard powder – ½ teaspoon
- Salt – ¼ teaspoon
- Baking powder – 1½ teaspoon
- Butter – 50 g
- Chopped sage – 1 tablespoon
- Grated cheese – ½ cup
- Egg – 1
- Plain yogurt – 1 tablespoon
- Milk – 100 ml
- Whole sage leaves and grated cheese for topping
- Sieve together plain flour, chili powder, turmeric powder, mustard powder, salt and baking powder into a bowl.
- Whisk together Egg, Plain yogurt and milk together in another bowl.
- Add cold cubed butter to the sifted flour mixture and rub with your fingertips until it resembles breadcrumbs.
- Add the grated cheese and chopped sage leaves and mix well.
- Add the egg and milk mixture and stir until it becomes a soft and spongy dough. Knead lightly and roll it into a square shape of 2cm thickness. Cut into quarters and then into triangles. Keep the triangles on a lined baking tray.
- Brush the top with some milk and then top with a table spoon of grated cheese and a sage leaf.
- Bake in a pre heated oven- 190 °C for about 14 – 15 minutes until golden brown.